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Dinner Rolls Recipe

Lil' Luna
These Are Our ALL-TIME FAVORITE Dinner Rolls! They Are Soft, Butter-Y And Always The Hit For Any Dinner Or Holiday Get Together. It’s So Hard To Eat Just One!
4.95 from 154 votes
Prep Time 20 mins
Cook Time 15 mins
Dough rising time 2 hrs
Total Time 35 mins
Course Bread
Cuisine American
Servings 24
Calories 138 kcal

Ingredients
  

  • 1 tbsp yeast RapidRise
  • 1/4 cup warm water
  • 1/2 tsp sugar
  • 1 cup warm milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup flour
  • 2 eggs
  • 3-4 cups flour all-purpose
  • melted butter

Instructions
 

  • Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly.
  • In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon.
  • Add 1 cup of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth.
  • Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. 
  • Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making TWO 12 inch circles. Dough should be about ⅜" thick.
  • Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).
  • Cover dough with a tea towel and let rise for a few hours until it doubles in size.
  • Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm. ENJOY!

Video

Nutrition

Calories: 138kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 102mgPotassium: 32mgSugar: 4gVitamin A: 20IUCalcium: 5mgIron: 1mg
Keyword Dinner Rolls
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